I’m sure you’ve noticed that I’m not typically really into the whole raw and vegan food movement.  I like healthy food, but I’ve got no beef with cooking it….But this summer, we ate some fabulous raw and vegan food at the Raw and Juicy food truck in Seaside, Florida.  I think my favorite was the raw, vegan, organic, and gluten free granola.  I got up early and rode my bike to that truck 5 days in a row just to beat the crowd!  The best way to eat it is with almond milk and lots of fruit (organic, of course, if you want to be as “granola” as possible).

 

You can turn it into trail mix, too, with the addition of some dried fruit and of course, chocolate!  I added dried cherries and bittersweet chocolate, but raisins or craisins would be great.  I made up some of this super healthy trail mix as a snack for a plane trip this summer.

 

Raw, Vegan, and Gluten Free Granola (adapted from here) 

 

1/2 cup raw pecans

1/2 cup raw hazelnuts

1/2 cup raw brazil nuts

1 cup raw almonds
1 cup raw walnuts
1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds (also called pepitas)

2 tablespoons coconut oil, melted
1 tablespoon cinnamon
3/4 cup honey, melted
1 tablespoon vanilla
3/4 teaspoon sea salt
1/2 cup shredded coconut, unsweetened

 

Soak all of the nuts in enough water to cover them (except sunflower and pumpkin seeds, soak them separately). Cover, and soak overnight. Soak the sunflower seeds and pumpkin seeds in a separate bowl together.

 

Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep the sunflower seeds and pumpkin seeds separate.

 

Place all of the nuts (not the sunflower and pumpkin seeds) in the bowl of a food processor. Pulse them until they resemble the size of oats.   Add the melted coconut oil, cinnamon, honey, vanilla, and  salt. Pulse a couple of times until combined.

 

Add the sunflower and pumpkin seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.

 

Pour the granola into a large bowl, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered cookie sheets or dehydrator trays. Spread it evenly into a thin layer.  You can use your oven if it has a dehydrate setting, or a food dehydrator.

 

Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.

 

To make trail mix, stir in the dried fruit, then let cool completely before sprinkling in bittersweet chocolate chips.  Store in an airtight container for 1-2 weeks.